Haywood Rd, West Asheville Graffiti Style Art
I always ask God to work through me and let me be a light of some kind and help in this world, so I always pray for that, and I always want to do good.
– Dolly Parton
The last time I visited Dollywood (Dolly Parton’s family amusement park in Pigeon Forge, Tennessee), I was very pregnant with my daughter, Adlee. I waited in the long line at the Grist Mill for their “world-famous” cinnamon bread! This fresh baked bread is ALWAYS worth the long wait, but even more so when you’re having those sweet pregnancy cravings. I love to pair their warm fresh bread with their delicious buttercream icing & there is nothing that hits quite like it.
I’ve always wished I could make it at home for my family & so when Dolly Parton launched her new Pinterest Profile & pinned the official recipe for Dollywood’s Famous Cinnamon Bread, I literally did a jig I was so excited.
Originally shared by Allrecipes, this is the cinnamon bread recipe that we can now say is Dolly-approved!
You can also check out Dolly Parton’s new “Baking with Dolly” Pinterest board, where she has shared many of her favorite recipes for you to add to your personal Pinterest board &/or recipe box.
So, as I’ve said, I don’t have a kitchen right now, but I was able to bake this in my little countertop electric ninja oven. The recipe was just perfect for two Mini Loaf Pans, 5.75 X 3.25 Inch. & they both fit perfectly in my little ninja.
These little loaf pans are what the recipe calls for, so it worked out perfect for me!
The bread was delicious & turned out PERFECT! If I can’t mess up this recipe, no one can! It was really simple & everyone LOVED it!
I’m so excited to share it with y’all! I hope you have as much success with this recipe as I did!
I recommend eating it right out of the oven! It’s best fresh & warm!
Ingredients
For the Dough:
- 1/2 cup warm water (100 to 110 degrees F, or 40 to 45 degrees C)
- 3/4 teaspoon active dry yeast
- 1 tablespoon plus a pinch white sugar, divided
- 1 1/2 cups bread flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- Cooking spray
For the Topping:
- 1/4 cup white sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 2 tablespoons light corn syrup
For the Glaze:
- 1 1/4 cups confectioners’ sugar
- Pinch salt
- 2 tablespoons unsalted butter, melted
- 3 to 5 tablespoons milk
Instructions
- Combine warm water, yeast, and a pinch white sugar in a small bowl and whisk. Then let it sit until foamy, about 5 to 8 minutes.
- Meanwhile, in a stand mixer, whisk bread flour, remaining 1 tablespoon white sugar, salt, and melted butter.
- Once yeast mixture is foamy, add it to the stand mixer.
- Using the dough hook, knead on medium speed until the dough is smooth and elastic, about 8 minutes.
- Transfer dough ball to a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place (about 75 to 80 degrees F, or 25 degrees C) until doubled in size, about 1 1/2 hours.
- Punch it down, then transfer dough to a work surface and knead a few times. Cut it in half and gently shape into two 3×6-inch loaves (be careful not to overwork the dough).
- Place the loaves on a parchment-lined baking sheet and cover with plastic wrap. Let rise in a warm place until puffy, about 30 minutes to 1 hour.
- Make the topping by whisking white sugar, brown sugar, and cinnamon in a small baking dish. Whisk melted butter and corn syrup in a separate small baking dish.
- Preheat the oven to 350 degrees F (175 degrees C) and line two 9×5-inch loaf pans with parchment paper, leaving an overhang on both sides.
- Cut four deep slashes across the top of each loaf (the loaves will deflate).
- Dip each loaf in the butter-corn syrup mixture, coating it completely, then coat with the cinnamon-sugar mixture, making sure the mixtures get in all the crevices.
- Place loaves in prepared loaf pans and drizzle with any remaining butter and cinnamon sugar.
- Bake until golden brown, 25 to 30 minutes.
- Lift the bread out of the loaf pans and let cool, about 15 minutes.
- Meanwhile, make the glaze by whisking confectioners’ sugar, salt, melted butter, and 3 tablespoons milk in a bowl until smooth. Whisk in up to 2 more tablespoons milk, if needed to thin out the glaze.
- Drizzle the glaze on the warm loaves or serve on the side for dipping.
Happy Baking Y’all!
kortney sue
